What Stouts should I be drinking?

My suggestion is Marshall Zhukov from Cigar City or Dark Lord from 3 Floyds as really good stouts.
You really can't go wrong with Goose Island or KBS either.

 

OH.
AND...and... you should be joining the WBAYDN thread, every day, to get ideas about what else to try. Great learning resource, straight from the horses' mouths, sometimes with commentary.
Join us, as long as you're willing to post a photo, in live time, about what you're drinking...
Cheers!

 

Yeti
Seirra Nevada West Coast Style Stout
Founders Porter
Old Raspy

Anyone want to send me a ton of Yeti? I cant score it in the SF Bay area anymore and it saddens me to all hell....

 

@Brando_00 this is important advice. Most any dark beer “ice cold” from the bottle or can will not taste good.
My fridge is set at 36° and I usually take the bottle out about 10-15 minutes before I open it. Depending on the beer the temp might even be in the 50's
The warmer temperatures allow flavors and aromas to open up during and after the pour. You don't really need a chalice or tulip, any more round than tall glass with a large mouth will work just fine; I have an over-sized coffee cup that I'll sometimes use for breakfast stouts.

 

Mackeson Stout, Saint Peter Cream Stout

Courage Imperial Stout

 

When I first got into craft, one of the first beers I tried was New Holland Dragon's Milk BBA Stout. At that point I didn't have any proper glassware and didn't know about warming. I popped the top, took a long drink, about choked since I was unprepared for the strong bourbon taste, and vowed never to have BBA beers again. I posted on BeerAdvocate about the experience and was quickly advised about glassware and warming. BBA and RBA stouts/porters/quads/etc quickly became my mainstay - that's mostly what I drink now.

 

What? No mention of Big Bad Baptist or Baptista?? Shrugs.

Nix that I reckon.

Snake River Zonker is, imho, the best regular (foreign export/dry) Stout in the US but it has very limited distribution. Another vote for Ivan the Terrible...

 

If you can find it where you live or trade for it, Pêche Mortel from Brasserie Dieu du Ciel is a world class Imperial Stout.

 

dude I be drinking Founders 24/7 if I lived up there. and If I had the cash.

 

Grand Teton Black Cauldron is excellent!

 

If you can get it where you live Brooklyn Black Chocolate Stout, if you can't get it's still what you should be drinking!

 

If you're in MI, I'd say Dragon's Milk from New Holland is hard to beat. You've already mentioned Expedition, which I also love. Blackout Stout from Great Lakes here in Cleveland is excellent; not sure if it's distributed to MI though.

 

In Tennessee, Wiseacre Brewing's "Gotta Get Up To Get Down" is a superb coffee stout. Underrated, and a nice Stout. Left Hand Milk Stout is another one I love. And Guinness Foreign Extra is superior to the normal Guinness Extra Stout.

 

You should try Stouts where the style orginated. Though I dont see why Black Ales wouldnt of been aroung in the Middlr ages or Golden Ales for tat matter

 

I’ve heard KBBS is pretty good too.

 

You can never go wrong with barrel aged. Founders KBS is always good. A good go to stout is Founders Breakfast Stout.

 

Another good porter/stout made in Michigan is Perrin Black. Quite similar to Guinness in that it is a very easy drinker, lower abv and easy on the wallet.

 

Well, not sure what style you're referring to regarding "Black Ale" - obviously there were "dark" top-fermented beers - but the malting processes for both pale malt and black patent malt would not be developed until the 18th/19th centuries.

 

I have always enjoyed Samuel Smith's Oatmeal Stout if you can find it fresh.

 

Elysian Dragonstooth, Left Hands milk Nitro and Wake Up dead nitro, Great Divide Yeti have been my go to stouts this season.